Chocolate Cherry Cordial Cake

I had today off and finally had the time to make a cake for the December babies in my family–Dennis, Danielle and Lacey.  Yes, I’m horrible.  Yes, I’m the worst wife and sister on the planet.  Yes, I only made one cake for all three birthdays.  And I didn’t even bother decorating it.  But there were NO complaints, let me tell you.  I do not have the vocabulary to express just how awesome the flavor of the buttercream is.  If you like cherry cordials, you’ll love this cake.

I know not many will appreciate this blog since it’s New Year’s Day and you most likely wrote “LOSE WEIGHT” at the top of your resolutions (again), but save the recipe for Valentine’s Day–by then you’ll have lost enough weight to afford a slice and your sweetheart will be clamoring for cake since you banned it from the house for the last two months.

Chocolate Cherry Cordial Cake

1 Devil’s Food Cake, prepared according to package directions
1 recipe Cherry Chocolate Buttercream (recipe follows)
Marashino/Candied/Fresh cherries
Sliced almonds (optional)
Dark chocolate chips (optional)

Frost the cake with the buttercream and embellish with the cherries, almonds and chocolate chips or whatever else you want to use.

Cherry Chocolate Buttercream

3 sticks butter, room temperature, soft
4 ½ cups powdered sugar
pinch of salt
1 tablespoon cherry extract
¼ cup + 2 tbsp. milk
1 1/3 cups cocoa powder
1 ½ oz. melted semisweet chocolate

Beat butter; Add sugar and mix until moistened. Add salt, extract, milk, and chocolates. Beat until fluffy and desired consistency, several minutes.  Makes enough to fill and frost two 8 or 9 inch layers, plus more for decorating.